Brownie Batter Cheeseball

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

mini chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: regular chocolate chips

Dark chocolate chips offer a richer flavor.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide crunch without allergens.

It’s important that the cream cheese and butter are at room temperature. Leave cold ingredients out for 45 minutes to an hour, or use some of these tricks to bring them to room temperature quicker. Do not melt either; soften in the microwave for 10–15 seconds if needed.

In a large bowl, beat the room-temperature cream cheese and butter until completely smooth. Add in the vanilla extract, powdered sugar, and dry brownie mix. Mix until completely smooth.

Stir in 1/2 cup mini chocolate chips and the toffee bits. Mix until incorporated. The mixture will be fairly soft/wet/sticky, but don’t worry; it firms up a lot during the chilling process!

Spread out a very large piece of plastic wrap. Using a spatula, scrape and scoop all the mixture into a ball on top of the plastic wrap. Wrap around the dessert ball, form into a ball, and place in the fridge to chill for 3–4 hours or until completely firm.

Spread 1/2 cup mini chocolate chips on a large plate. Unwrap the cheesecake ball and put on top of the chocolate chips. Use the remaining 1/2 cup chocolate chips to coat all the rest of the cheesecake ball.

Serve with dippers of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens